Salsa Recipes!!!

SoWal Guide

Apr 23, '06 · 10:28 AM3,630

Our Favorite Sowal Salsa (from a local Mexican family)

Fresh ripe tomatoes (or canned whole tomatoes)
6-8 fresh jalapeno peppers
1-2 cloves garlic
two bunches green onion
handfuls of chopped fresh cilantro
two ripe avocados (halved, use knife to slice into small chunks while holding half in your hand)
plenty of salt
black pepper
dash of chili powder and cumin
dash of sugar

If using fresh tomatoes, blanch in hot water for 30 seconds, remove from water, remove skins, chop and blend (adding about 1/2 cup of the hot water to the blender with each batch of tomatoes). add blended tomatoes to large bowl. (if using whole canned tomatoes - blend). Add water if needed to make rather thin tomato mixture.

Seed peppers (leaving seeds in one or two for more heat if desired), roughly chop and add to food processor along with garlic - finely chop, but not too much. Add to tomatoes.

Chop green onion finely and add to tomatoes.
chop avacado and add.
Lots of salt. Then add other seasonings.
Add lots of chopped cilantro.
Stir and eat with tons of tortillas! :drool:

Replies

Beach Fanatic

Apr 23, '06 · 10:50 AM#2

Tootsie
That's actually pretty much the same recipe as mine.
Except the avocadoes, for me, are optional, and sometimes I'll use a purple (red) onion instead of the scallions.
White pepper adds a nice flavor, as well.

SoWal Expert

Apr 23, '06 · 10:55 AM#3

Toots, Kurt adds the good sippin' tequila to your recipe. :funn:

SoWal GuideAuthor

Apr 23, '06 · 10:57 AM#4

Tootsie
That's actually pretty much the same recipe as mine.
Except the avocadoes, for me, are optional, and sometimes I'll use a purple (red) onion instead of the scallions.
White pepper adds a nice flavor, as well.

I'll have to try your variations. thanks.

the avocados make it for me! even though they don't really keep for more than a few days. also, the more jalapenos you can add, the more flavor. on occasion, the tomatoes may be bland and so the salsa is kind of bland - so you have to go heavy on the other spices.

SoWal Expert

Apr 23, '06 · 11:11 AM#5

For a change of pace, I sometimes make "Italian Salsa"--

TOMATOES
garlic (lots)
red onion or shallots
basil (lots)
flat leaf parlsey
S&P
splash olive oil (the EVOO kind!)
fresh oregano, thyme, marjoram- whatever ya got

serve with thin sliced ciabatta or other crusty bread, or bread flats

SoWal GuideAuthor

Apr 23, '06 · 12:05 PM#6

For a change of pace, I sometimes make "Italian Salsa"--

TOMATOES
garlic (lots)
red onion or shallots
basil (lots)
flat leaf parlsey
S&P
splash olive oil (the EVOO kind!)
fresh oregano, thyme, marjoram- whatever ya got

serve with thin sliced ciabatta or other crusty bread, or bread flats

this looks very yummy. I would have to put it over pasta. I'm a pasta FREAK.

FunnChef - AlisonCooks.com

Apr 23, '06 · 3:20 PM#7

Toots...didn't you have a salsa recipe that called for baby shrimp from the can added to your basic salsa recipe??...This makes it very special!!!

I also like to blend much of my salsa in the blender...then add diced tomatoes, onion, and peppers (small dice) to add chunkiness....I like to add lime juice to mine...and I think a dash of tequila would be marvelous!!!!

beats on hood

Apr 23, '06 · 4:29 PM#8

Here's a recipe that my daughter created:
2-3 tomatoes (preferably 2 large red and 1 yellow), chopped

2-3 tablespoons extra-virgin olive oil

1 teaspoon kosher salt (or to taste)

? teaspoon red pepper flakes (or to taste)

1-2 limes, juiced

1 small onion, chopped

? bunch cilantro

1 fresh jalapeno, seeds removed, minced

20 slices of jalapenos (from a jar)

1/3 cup jalapeno juice (from the jar)

1 teaspoon sugar

1 tablespoon cumin

Combine all of the above and serve with tortilla chips. Serves 6-8.

Beach Fanatic

Apr 24, '06 · 5:15 AM#9

For a change of pace, I sometimes make "Italian Salsa"--

TOMATOES
garlic (lots)
red onion or shallots
basil (lots)
flat leaf parlsey
S&P
splash olive oil (the EVOO kind!)
fresh oregano, thyme, marjoram- whatever ya got

serve with thin sliced ciabatta or other crusty bread, or bread flats

I do this too, it's sort of a bruschetta, and it does taste great over hot pasta.
Roasted red peppers are good too.

Admin

Apr 24, '06 · 9:21 PM#10

Toots...didn't you have a salsa recipe that called for baby shrimp from the can added to your basic salsa recipe??...This makes it very special!!!

I also like to blend much of my salsa in the blender...then add diced tomatoes, onion, and peppers (small dice) to add chunkiness....I like to add lime juice to mine...and I think a dash of tequila would be marvelous!!!!

I enjoyed yours alot - it was very mexican-family restaurant-ish.

You can't go wrong with various combinations of fresh, chopped:
Tomatoes - got to be good ones, and quite ripe
avacado
green onion
cilantro
jalapeno
lime juice
salt - to taste, but don't spare it
chili powder - to taste

Chips are sometimes a waste of time. Just use a large spoon. But Scoop Fritos are not chips they are edible spoons. Round tostitos will save a few calories. mmmmmmmmmmmmmmm . . . breakfast, lunch, and dinner!

FunnChef - AlisonCooks.com

Apr 26, '06 · 7:22 AM#11

I enjoyed yours alot - it was very mexican-family restaurant-ish.

You can't go wrong with various combinations of fresh, chopped:
Tomatoes - got to be good ones, and quite ripe
avacado
green onion
cilantro
jalapeno
lime juice
salt - to taste, but don't spare it
chili powder - to taste

Chips are sometimes a waste of time. Just use a large spoon. But Scoop Fritos are not chips they are edible spoons. Round tostitos will save a few calories. mmmmmmmmmmmmmmm . . . breakfast, lunch, and dinner!

you love you some salsa!!! :lolabove:

kt loo

Apr 26, '06 · 10:25 AM#12

I was about to post the same thing, Kurt. The original recipe posted was basically what I do, but adding fresh lime juice for the tang. A clove of garlic is key too.

And sometimes I'll add a small bit of toasted cumin seeds, along with the regular cumin powder. (Toss & toast in a pan for about 30 secs.) Adds an elegant touch to the flavor.

SoWal Expert

Apr 26, '06 · 10:53 AM#13

I like my salsa to have a bright taste, which is easy to do, just don't cook it. If you want a little more mellow flavor though, you can do as Katie Blue says and sautee it briefly. Using green onions rather that sweet yellow onions diminishes the bright flavor a bit, but if you are going to cook it, I recommend using the yellow onions which will sweeten a bit when you sautee them. Or, use Shallots instead of onions to add a little more sweetness to balance out the acidity of the tomotoes.

Funnkalicious

Apr 26, '06 · 11:40 AM#14

I enjoyed yours alot - it was very mexican-family restaurant-ish.

You can't go wrong with various combinations of fresh, chopped:
Tomatoes - got to be good ones, and quite ripe
avacado
green onion
cilantro
jalapeno
lime juice
salt - to taste, but don't spare it
chili powder - to taste

Chips are sometimes a waste of time. Just use a large spoon. But Scoop Fritos are not chips they are edible spoons. Round tostitos will save a few calories. mmmmmmmmmmmmmmm . . . breakfast, lunch, and dinner!

My mouth just started to water.
JFunn and I used to make salsa all the time. The Village Market had good salsa back in the day. No Jfunn throws hers in the food processor. I like it big and chunky though.

kt loo

Apr 26, '06 · 12:12 PM#15

No no, SJ, I don't sautee the salsa! I just toast the cumin seeds briefly--if I use them at all, that is. Typically I use cumin seed only for liquid dishes, such as queso, tortilla soup or mexican sauces. Now and then they make it to the salsa or guac, but it's not exactly authentic to do so.

superJfunn

Apr 26, '06 · 12:14 PM#16

My mouth just started to water.
JFunn and I used to make salsa all the time. The Village Market had good salsa back in the day. No Jfunn throws hers in the food processor. I like it big and chunky though.

you like my salsa!

SoWal Expert

Apr 26, '06 · 12:47 PM#17

No no, SJ, I don't sautee the salsa! I just toast the cumin seeds briefly--if I use them at all, that is. Typically I use cumin seed only for liquid dishes, such as queso, tortilla soup or mexican sauces. Now and then they make it to the salsa or guac, but it's not exactly authentic to do so.

I hear you, but it is not uncommon to cook down the onions, peppers and tomatoes briefly, chill then serve. It takes the bite of the onions away and makes a more mellow salsa.

Beach Fanatic

Apr 26, '06 · 9:13 PM#18

This is the Salsa that used to be served at the Houston Astrodome. It's fine.

Salsa

3 large cans of Italian tomatoes. Very important to use Italian tomatoes. Doesn't taste as good otherwise.

1 large onion (red, white or yellow) chopped

Garlic to taste chopped

Limes 2 or 3 juiced

salt to taste (i start with 1/2 teaspoon)

pepper to taste - go easy here because of jalepenos

cilantro- fresh is best - to taste. About half a bunch is what we put in.

Jalapenos - chopped- fresh is best. Usually put 4 or 5. Seed and remove membrane if you like mild. Keep seeds and membrane in one or two if you like hot. Wash hands vigoursly after handling jalepenos. Don't forget.

White or Cider Vinegar 1/2 cup

Put tomatoes in large pot and cut up tomatoes. Add all ingredients. Bring to a boil them simmer about 30 minutes. Store in refrigerator. Will keep 3 or 4 days. Will be eaten up way before 3 or 4 days.

Meow

Apr 27, '06 · 2:30 AM#19

Oh sarawind...the ASTRODOME!!!! So many good memories!!!

Beach Fanatic

Apr 28, '06 · 12:44 PM#20

Our Favorite Sowal Salsa (from a local Mexican family)

Fresh ripe tomatoes (or canned whole tomatoes)
6-8 fresh jalapeno peppers
1-2 cloves garlic
two bunches green onion
handfuls of chopped fresh cilantro
two ripe avocados (halved, use knife to slice into small chunks while holding half in your hand)
plenty of salt
black pepper
dash of chili powder and cumin
dash of sugar

If using fresh tomatoes, blanch in hot water for 30 seconds, remove from water, remove skins, chop and blend (adding about 1/2 cup of the hot water to the blender with each batch of tomatoes). add blended tomatoes to large bowl. (if using whole canned tomatoes - blend). Add water if needed to make rather thin tomato mixture.

Seed peppers (leaving seeds in one or two for more heat if desired), roughly chop and add to food processor along with garlic - finely chop, but not too much. Add to tomatoes.

Chop green onion finely and add to tomatoes.
chop avacado and add.
Lots of salt. Then add other seasonings.
Add lots of chopped cilantro.
Stir and eat with tons of tortillas!